Join me in my ever long journey for new dishes, new drinks and new experiences. Maybe a story about a special here, or a joke from a server there, whatever. All I know is that I am not the only one out there looking for that site of solidarity, a moment of security and relaxation. A restaurant is more than its lights, its walls or its floor. It’s comprised of the life that’s in it. All I want is for my guests to feel as relaxed and comfortable here as I do.

Wednesday, October 14, 2009

Cruisin'

This past Sunday my wife, Anna and I took a road trip to Port Angeles for their Dungeness Crab and Seafood Festival. We gorged ourselves on crab bisque, crab pizza, fresh oysters, grilled bacon-wrapped scallops, and even a crab and bechamel pastry. If you haven't yet experienced this yourself, I highly recommend that you secure it in your calender for next year NOW.

To be honest, the festival was only half of the experience for me. After 9 years of living in New York City without the need for a car has led me to a great appreciation for a road trip, and what a drive it was. From highways to ferries, to state roads and towns, the foliage is the same. Autumn is upon us, and even though I've had this dish in mind for a few weeks, there is no better time for it than now.

The main component of this dish is composed of a filling made by stewing dried mission figs with red wine and balsamic vinegar that is then pureed and stuffed into a crescent-shaped pasta known as agnolotti. While the pasta cooks I brown butter in a saute pan that I also use to warm strands of pulled duck confit and chervil, a subtle herb that is like a cross between parsley and tarragon that gives the dish a light and fresh licorice note. When the dumplings are done they are dumped into the pan along with a lilttle of the cooking water to help give body to the sauce. Once seasoned and plated I finished off the dish with a healthy shaving of Manchego, an aged sheep's milk cheese from Spain that has a sharp, nutty flavor that complements the fig and the brown butter sauce.

For this week's cocktail special I wanted to showcase one of our house-crafted liqueurs, limoncello, which I personally infused and bottled over the summer to add to our dessert drink list. I have used it as a base for cocktails before and I am always looking for new ways to integrate it, so why not create a simple, refreshing Limoncello Sour.

This drink actually pairs very well with the Fig Agnolotti special because it has the citrus from the limoncello to balance out the richness of the brown butter and the duck confit, but is light enough to allow the rest of the dish's flavors to come through.

About Me

Let me clear about “Blogging and Me” - even though I am against the shameless self-interested plug, I’m not against speaking out for what you believe in, and I believe in my restaurant. Not as a money market ploy whose sole agenda is to pry the wrinkled dollar bills from those who pass by my door… No - I believe in the values of life, love and friendship, and yes, neighborhood. Even beyond eminent high-rises in an ever-changing skyline, we still know where to call home.
I believe my co-workers are my friends, even my family. I believe those whose pass through my doors aren’t expecting a fake smile or self-righteous behavior. I believe in a genuine, comfortable and social environment. I believe that my restaurant is a part of the other businesses of my community, not an enemy/competition of them.
But mostly, I believe in food.